Baked Chickpea Burgers

A number of nourishing ingredients mingle in this baked vegan chickpea burger. Though it’s tasty enough to be eaten plain as a side dish, it’s makes a great sandwich as well. Either way, try it with Quick Tartar Sauce, whose recipe follows.

Makes: About 8 burgers

1 tablespoon olive oil

1 medium onion, minced

2 medium carrots, thinly sliced

2 large celery stalks, strings removed and diced

2 cloves garlic, minced

1 1/2 cup cooked or one 15- to 16-ounce can chickpeas, drained and rinsed

7 comments on “Baked Chickpea Burgers”

This was a very good receipe, they came out really tasty. I have made them a couple of times already and actually was thinking of just making the receipe and just use it as a spread and not even make a burger. Nice to have that as an option, can’t do that with real meat. lol

I thought these were pretty good, definetly worth making. However, I think that there should be a warning about processing them too little. A few of my patties crumbled because there was not enough mush in them to hold it together. Other than that, they freeze well and are one of the easiest vegan burgers I’ve tried.

Thanks, Darcy. I’ve never had a problem with these crumbling; I just make sure to let them get nice and golden brown on the bottom before flipping; I find that baking them on parchment paper helps, too (which I’ve added to the instructions).